smokey tomato and red lentil soup

Guaranteed to warm you up on a cold winter’s day…


2 tablespoons olive oil
1 small-medium onion, chopped
2 garlic cloves, minced
½ cup finely chopped carrots
celery½ cup finely chopped celery
1 dried chipotle chili pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon sun-dried tomato paste
4 cups low-salt chicken broth or vegetable broth
1 can (14 oz.) diced fire-roasted tomatoes or in season
use 2 cups fresh chopped tomatoes minus the seeds
1 ½ cups red lentils
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley, plus
additional for garnish
kosher salt and freshly ground black pepper, plus
additional for garnish

optional garnishes: Greek yogurt and honey



Heat oil in large saucepan or Dutch oven over medium high. Add onions, garlic, carrots, celery and chipotle; cook, stirring occasionally for 8 minutes or until lightly browned. Add smoked paprika, cumin and tomato paste; cook, stirring for 30 seconds or until fragrant. Add broth, tomatoes and lentils and bring to a boil. Reduce heat, cover and simmer 30 minutes or until lentils are tender. Remove chili pepper, stem and seed it. Place chili pepper and two cups of soup into a blender; puree mixture and return to saucepan. Stir in herbs. Season to taste with salt and pepper.
Ladle soup into serving bowls. Dollop with Greek yogurt. Drizzle with honey, if desired. Garnish with fresh herbs. Serves 6.

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